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Ethiopia mango Mangifera indica is one of the most prominent fruits amidst farmers in the lowlands and subtropical regions. The unwavering prominence of the fruit around the world is majorly attributed to its succulent and delicious taste when it is ripe and ready for eating. Notably, all fruits produced in the tropical areas more than half of them are mangoes.

The origin of the mango dates back 25-30 million years ago in India and was first grown in parts of Myanmar, Bangladesh, and Northeast India.

The largest mango producing areas in Ethiopia are Harari region, west and east Oromia, Southern Nations, Nationalities, and People’s Region (SNNPR) and Amhara which are estimated to be producing 35% of the bulk of fruits produced around the country.

Mangoes are very nutritional and contain high levels of vitamins and minerals.

Research conducted indicated the fruit both in its processed, or raw form has several health advantages that range from preventing; Lung and oral cavity cancer, boosting the body’s immune system to regulating the heart rate and blood pressure. Annually the country produces approximately 500,000 tons of the Ethiopia mango. A big chunk of this product goes into the local market while the rest is exported.

Varieties

Regions define the array or branding of mango an example being the Assosa mango which comes from Western Ethiopia in the Assosa region. The East Africa Mango is found in Oromia (west) where the variety thrives on the riverbanks of river Dhidheessa.

Other types of mangoes grown in Ethiopia include:

• Kent– a dark green cultivar that originated in Florida.

• The US. Keitt-a beautifully oval fruit that is darkish green, with a yellowish flush on the skin also thrives in the country.

• Tommy Atkins

• The hardy Apple Mango.

Mangoes are mainly exported in their raw form, fresh after they have been picked from the farms.

Growing conditions

The best mango fruit comes from the riversides with that farmed in the pond irrigation areas not as superior in terms of quality compared to the former.

Farmers still use traditional methods to cultivate the crop and enhance yields. These include the use of organic fertilizers such as compost and manure as well as inter cropping with other plants.

Harvesting, Handling

Various mechanisms are used by growers when it comes to harvesting. The growers especially those practicing small-scale farming commence harvest after the fruit ripens entirely-their target is the local market.

The other one is whereby farmers harvest the mangoes before they are fully ripe and supply them to reseller markets within Addis Ababa and the overseas markets. The leading wholesale market in Addis sells mostly Ethiopia mangoes from Assosa, Arbaminch, Harrar and Abadir sourcing areas. Their method of harvesting the super fruit is when it is just full-sized but unripe.

Family growers in the country handpick the fruits from the trees, a method that is in extensive use as experts say it reduces cuts and bruises of using cutlery. The picking workers usually pluck the fruit with the stalk still intact, to reduce tearing the fruit’s skin.

Post-harvesting

The export of mangoes is both regional and international. Trucks full of the fruit cross the border towards the Red Sea into neighboring Djibouti, where mangoes are in high demand. However, most of the fruits in Ethiopia are transported to the local markets by crude means like donkeys and salon cars which is usually a cheaper and affordable means for the locals. Overseas export is handled professionally to meet the clients’ demands.

Conclusion

Due to the diverse agricultural, ecological zones of the big country mangoes are available almost throughout the year. Nonetheless, the two main seasons for mango are September through November which is the Ethiopian spring, and April to June. As a result, it not only provides food security for the poor communities but also avails surplus quantities of the fruit for the export market. Make your order now!